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Dry Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath Homebrew
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)

Created: Sunday September 15th 2019

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

34.2

SRM (morey):

36.8

Mash pH

6.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.87 kg	German - Pale Ale2.87 kg Pale Ale	39	2.3	68.5%
0.76 kg	Flaked Barley0.76 kg Flaked Barley	32	2.2	18.1%
0.41 kg	United Kingdom - Roasted Barley0.41 kg Roasted Barley	29	550	9.8%
0.10 kg	American - CaraCrystal Wheat Malt0.1 kg CaraCrystal Wheat Malt	34	55	2.4%
0.05 kg	Finland - Chocolate Malt0.05 kg Chocolate Malt	31	338	1.2%
4.19 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
53 g	Fuggles53 g Fuggles Hops	Pellet	5	Boil	30 min	30.39	85.5%
9 g	East Kent Goldings9 g East Kent Goldings Hops	Pellet	5.7	Boil	15 min	3.8	14.5%
62 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
53 g	Fuggles (Pellet) 53 g Fuggles (Pellet) Hops	30.39	85.5%
9 g	East Kent Goldings (Pellet) 9 g East Kent Goldings (Pellet) Hops	3.8	14.5%
62 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Gypsum		Water Agt	Mash	1 hr.
9 g	Baking Soda		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	10	12	19	65	65
Mash Chemistry and Brewing Water Calculator

Notes

DRY IRISH STOUT

Batch Size: 20L / 5.28 US LIQUID GALLONS
Boil Time: 30 min
BH Efficiency: 75.00 %
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 38.2 IBUs
Est Color: 83.6 EBC
BU:GU 0.872

MASH STEPS

MASH IN @
65 DEG C/
149 DEG F
FOR 60 MINUTES

MASH OUT @
75 DEG C/
167 DEG F
FOR 10 MINUTES

FERMENTABLES

Pale Malt, Maris Otter
2.87 KG / 6.32 LBS
68%

Flaked barley
0.76 KG / 1.67 LBS
18%

Roasted Barley
0.41 KG / 1.05 LBS
9.7%

WHEAT CRYSTAL (150 EBC)
0.13 KG / 0.29 LBS
3%

CARAFA SPECIAL 3 (925.9 EBC)
0.05 KG / 0.11 LBS
1.6%

HOP ADDITIONS

Challenger
8.3 % AA
35g / 1.23 oz
30 Minutes
34.7 IBU

East Kent Goldings
5.7% AA
9g / 0.31 oz
15 minutes
3.5 IBU

IMPORTANT!!
NOTE THE ALPHA ACID. YOU WILL NEED TO MATCH THE IBU IF YOUR HOPS HAVE A DIFFERENT ALPHA ACID %, WHICH IS HIGHLY LIKELY!!

YEAST

1 packet of Mangrove Jacks Liberty Bell

FERMENTATION SCHEDULE

7-10 days at 18 deg c. Then raise at 1 deg c per day until you reach 21 deg c.
You must ensure that you have a consistent FG for 3 days before your beer can be deemed finished.
For the best results give your beer some extra days in the fermentation vessel so that the yeast can clean up after itself.
There really is no rush!!

Last Updated and Sharing

329

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Brews

Public: Yup, Shared
Last Updated: 2019-09-16 19:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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